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Skillet Recipes continued
16
Veal
Veal with Mushrooms Serves 4
1 tablespoon (20g) butter or margarine
1 tablespoon oil
100g mushrooms, sliced
4 veal steaks
plain flour
fresh ground pepper to taste
1 tablespoon plain flour, extra
½ cup beef stock
½ cup cream
1. Heat butter or margarine and oil in skillet
on setting 5. Add mushrooms and sauté
until tender. Set aside.
2. Coat veal steaks in flour seasoned with
pepper. Cook steaks on either side until
golden. Set aside and keep warm.
3. Add extra flour and cook for 1 minute.
Add stock, and stir until sauce boils and
thickens.
4. Reduce heat to setting 2, add mushrooms
and heat through. Stir through cream.
To serve spoon sauce over veal steaks.
Serve with steamed vegetables.
Weiner Schnitzel Serves 4
4-6 (approx. 750g), thinly cut veal steaks
fresh ground pepper
juice of 1 lemon
plain flour
3 eggs beaten
dry breadcrumbs
¼ cup oil
1. Pound out veal steak with meat mallet or
rolling pin.
2. Sprinkle a little pepper over one side of
each steak. Sprinkle the other side with
lemon juice.
3. Coat veal steaks lightly in flour. Dip into
egg and then into breadcrumbs, pressing
breadcrumbs on firmly. Refrigerate for
1 hour.
4. Heat oil in skillet on setting 7. Cook veal in
batches quickly on both sides until golden
brown. Drain on absorbent paper. Repeat
with remaining veal. Serve with a wedge of
lemon.